Description
A simple, creamy Asian cucumber salad. It makes for a delicious and refreshing side dish or a fresh and light snack. Cool, creamy, crunchy, this one hits all the right notes.
Ingredients
Scale
- 1 English cucumber or 3 Persian cucumbers (about 11 oz)
- 1 green onion (thinly sliced)
- 1 teaspoon salt (see notes)
- 1 tablespoon Kewpie mayo
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha chili sauce (optional)
Instructions
- Prep the cucumbers: Slice cucumbers into thin discs. I use a mandolin slicer on the #3 setting for even slices.
- Salt the cucumbers: Add salt and toss well to coat. Let them sit for about 20 minutes to draw out excess water. Pour out the liquid that collects at the bottom of the bowl. Then, gently squeeze the cucumbers by the handful to remove any remaining moisture. Do not rinse.
- Make the dressing: Add the rest of the ingredients to the bowl with the cucumbers. Toss everything together until well coated. Taste and adjust as needed. Serve and enjoy.
Notes
If not salting, add 3 teaspoons light soy sauce.
- Prep Time: 25 minutes
- Category: appetizer, side dish
- Method: No Cook
- Cuisine: Asian